18 May 2012



1 cup dry green lentils
1 onion
3-4 carrots
1 cup wholemeal flour
1/4 cup vegetable oil
2 garlic cloves
1 tbsp olive oil
salt, pepper, thyme, paprika
2 tbsp marjoram
1/3 cup sunflower seeds
1 tbsp sesame seeds
2 bay leaves


cover the lentils in cold water and let soak for a few hours.
sauté onion and minced garlic in the olive oil for about 5 min. add sliced carrots, drained lentils and bay leaves and cover with water. bring lentils and carrots to boil, reduce to a simmer and cook for 40 min, stirring occasionally (until the liquid is absorbed). once the lentils are cooked, remove from heat and set aside to cool.
remove the bay leaves from the cooked lentils and place into food processor. process until mostly smooth. scoop the lentils into a large bowl and mix with flour, oil and sunflower seeds. add thyme, salt, pepper, paprika to taste.
preheat oven to 180 degrees C.
place the mixture into the oiled loaf pan, sprinkle with sunflower and sesame seeds and bake for 1 h 
(until the seeds start brown).

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